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For the better part of a decade, Kek Wan Fong, 39, has been cooped up in the casual but chic seafood temple that is Naked Finn, scaling, slicing, searing and steaming his way across all manner of oceanic life. So single-minded was the brand in its pursuit for seafood perfection (headed by its founder Ken Loon, 46), the restaurant has received nods from bigwigs in the industry like chef-owner Julien Royer of three-Michelin-starred French fine-diner Odette. It’s no wonder that when then-head chef Wan Fong wanted to strike out on his own, serving seafood was the natural answer. Specifically, clear Teochew-style fish soup, sans evaporated milk and other things that might distract from the flavours of the seafood. He opened his stall Qing Feng Yuan a week ago on June 8 in Tiong Bahru Food Centre.

His business partner Gui Jin Keng, 32, was another natural choice. Both were born in Muar, Malaysia. Both were alumni of Equinox restaurant at Swissotel and RWS’s Osia Steak and Seafood Grill. The stall’s name, Qing Feng Yuan, is a combination of the pair’s names and the word yuan (which translates from Mandarin to the river’s origin), chosen for its significance to water.

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